gochujang carbonara
an Italian classic fused with a lovely kick of gochujang. I don’t want to say anymore.
SERVES 2 PEOPLE
5 min prep + 12 min cooking = 17 minutes
INGREDIENTS:
200g tagliatelle
half a block (100g) tempeh
4 spring onions
2 cloves of garlic
300g silken tofu
5 tbsp nutritional yeast
salt and pepper
1 tbsp gochujang
2 tbsp light soy sauce
METHOD:
Boil your pasta in salted boiling water inside a large saucepan. Ideally go for a long pasta but honestly, pick whatever you want.
Chop up the spring onions into thin slices and grate the garlic until fine. Also save some spring onion to the side to finish later. Now tempeh. Lie it on the flat edge then cut thin slices length ways across the block. Hold the block together, turn it to the width side, and slice all the way down. You should end up with lush little lardons of tempeh!
Fry the tempeh first in a large frying pan on a medium with some light olive oil until it’s golden and almost crisping up, then chuck in the garlic and spring onions. Add the gochujang and the soy sauce and mix well until the strips stick together and become coated.
Now, chuck the silken tofu and nutritional yeast into a food processor and blitz. Season with salt and pepper to taste. There’s a cream with low fat, and protein, that’s vegan. Woo.
When your pasta is cooked, save the water (50ml pls) and drain it. Then mix into the frying pan with the cream and the pasta water. Mix well and lower the heat until you get properly coated and saucy pasta.
Serve with the leftover spring onion and a crack of pepper.